This is Magic…Skeldon 1973


The rum genie in a bottle!

And finally….finally the holy grail (or one of the grails) and wet dream of rum landed in my hands…..the Skeldon. The true genie in a bottle that can make magic is not a genie….it´s a rum!

The 1973 Skeldon, is a 32 year old rum from Guyana (abv 60.5%) by the independent bottler Velier and which over the years has earned a cult status among rum connaisseurs and collectors. Unavailable nowadays as far as I know unless you are lucky to score a sample somewhere or even a big bottle maybe, if your pocket is as deep as this rum…..

On the back of the label it says “aged 32 years in tropical weather” “Produced 544 bottles”. The angels share (the contents in the barrel evaporating over time) which concentrates the flavors, color and viscosity, must be something like 75-80%.

It´s a very long time I have wanted to try the Skeldon 73 and 78 (years) and finally my turn has come to be able to try the 1973 expression. I have a firm belief that the good rums sooner or later eventually comes to those who truly appreciates them……This little sample is to me as precious a treasure as a treasure box in all it`s glory…and this might be Luca´s very best rum ever. My mind goes to the best I know of and have tried of the rums from Velier, the UF30E – which I find incredible, will this one be as good or better or can they even compare? I`m sure not….they gotta be very different rums.

I take a look at the little sample bottle…the rum in there has a dark brownish color with hues of deep red…yes red, a pronounced dark deep red…and when I take pics of it in the glass it shows even purple hues…like a dark red purplish tinted wine…amazing.

The history of this rum goes back to the Skeldon sugar plantation which was established between 1802 – 1834 by William Ross on the far east part of Guyana, or more exactly, on the west bank of the Corentyne river, near the border of Suriname. From what I read on the pictures of the labels both the 73 and 78 was distilled in a coffey still in 1973 and bottled in 2005, so makes 32 long tropical years – but exactly where it was distilled I´m not sure…..since the Skeldon facility closed down in 1960. But during the last decade stills have been moved from one distillery to another and most likely the Skeldon still and it`s marques were moved to Uitvlught.

Ah… some of the mysteries of the old Guyana sugar plantations and their stills…will we ever know? I think not…and maybe that’s the best because when the magic is gone it´s gone…so let it remain…


And in true “Gargano manner”, Luca Gargano found the last barrels of it…(4 barrels!) –  just like he found all those forgotten Caroni barrels in a warehouse at the defunct distillery on Trinidad …. and the 1980 Damoiseau…which was considered to not be “any good” since it contained a  bit of molasses….(or it was rejected by the AOC) but Luca sensing a hidden gem bought almost the entire stock and and in 2002 released it at cask strength and that my friends was the beginning of the Velier era. Damosieu held back some of that rum which they released later at the same strength, probably taking notice Luca was on to something.

Luca is like the ultimate “rum finder” in the rum world…it seems that he just knows where the precious stuff is….and he transforms them into true gems of pure rums, all tropically aged and very unique, every expression is a one of a kind. When these rums are gone it`s an era that will be over.

That said, luckily for us, there`s also new rums in the making, for example the very interesting and unique Clairin rums from Haiti issued by Velier and the fabulous pure single rums from Habitation Velier which is a collaboration between Luca Gargano and the best producers of pot still rums. Also the Foursquare distillery has come out with some remarkable rums in collaboration with Velier like the single blend “Foursquare 2006” (a blend of pot still rum and twin column Coffey still rum from one distillery) – which sold out within just a few hours after it´s release….yeah….to some sort of collective chock among serious rum enthusiasts making it´s ripples through social media, it was just gone – and nope this girl didn`t score a bottle…but I scored a sample.

But back to the legendary old Skeldon…


So in an attempt to describe the taste notes of this rum from my notes made on an envelope as they came paired with the notes I got when I re-tasted it a few days later:

Nose – first hint – I first got something medical in my nose which gave way to liqorice…followed by musky dark prunes and black fruits, burnt molasses, leather, cocoa and tar…then mature tropical fruits, hint of banana peel, old wood, whiffs of caramel and slight hints of dark dark coffee…it´s a “dark” rum and I`m not talking about the color now but dark fruits and dark “stuff” and the nose is very very deep…

Taste – Hands down unbelievable, an explosion of flavors going out in all directions, but it`s balanced, complex and multi layered, so several tastings is needed. There´s charred wood, mashed tropical fruits, prunes and dark plums…liqorice, tobacco, tar and leather, black cherries…absolutely incredible and so deep and rich and full! It has kick but no burn…there is nothing that is unpleasant, nothing at all, it´s like a fine orchestra handling even the wildest and heaviest notes in full balance with both elegance, attitude and originality, it´s that exquisite.

It´s a heavy rum and strong, but the high proof is not difficult to handle.

Finsh – One thing surprised me, the long finish! it´s epic….!!! After I took my first small sips I decided to check the clock and see how long the finish stayed. After 30 minutes I said to myself, ok, this is long….and I`m impressed….but my dinner was ready so I decided to cut it and have my meal. I could always take the time again at the next session. After the meal and a lot of water – hints of the aftertaste was STILL there! incredible! and that has never happened to me before.

I also decided to do a glass-smell-test, by leaving the tasting glass unwashed and see for how long the smell of the rum stayed in it…something only a geek would do…well, it`s been three days and the smell or shall we say fragrance? is still there but today all of a sudden, I detect more buttery notes of caramel…

What a rum! it shows how a really excellent rum can be…and what the potential is…between two rums there can not only be “another world” it can truly be a whole other universe! in my opinion, this kind of rum can rival or equal anything of the best of anything in the spirits world. And the best thing is, there is nothing added to it, it`s just pure rum!

And last I want to thank the opportunity to officially thank my friend Lance for making it possible for me to try this wonder of a rum and also providing the pics of the big bottle and the pic of the back of the label. I want to add that he has what to me is the very best of all rum blogs, the “Lone Caner” containing an incredible amount of excellent reviews.

Another excellent source which is the most complete and in-detail writing on the history of the rums, sugar plantations and stills of Guyana where I have found lots of valuable information is the Barrel Aged Mind.


Rum Nation Small Batch Rare Rums


Rum Nation is a rum company based in Italy created by Fabio Rossi in 1999. Fabio travels around the Caribbean and Americas to find the best rums he can find and release in limited editions and has since it`s start been giving out a wide array of rum styles, with a particular focus to the differences between the various geographical countries of production, their unique qualities and aromas.

Now here is some really interesting rums coming out from Rum Nation – small batch rare rums from Guyana.

This reminds me a lot about the three single cask expressions that came from El Dorado a while ago, all high proof. These type of rums are to my belief increasingly popular and from how it looks to me, they sell fast despite the higher prices.

The first three cask strength bottlings are very small batch releases with each bottle individually numbered, detailing the cask numbers and the distillery of production.The bottles are also in new design but sort of still keeping the hallmark of Rum Nation but instead of the usual cork there is a glass stopper and a new tube for an elegant gift presentation.

These three bottles have some beautiful and funny labels with tropical animals on them, a sure thing to catch attention.I find them really cool. This first release of three bottlings is meant to give a first taste of many more to come.

Rum Nation collage

Here are my thoughts on the three expressions:

Port Morant 1995/2016 at 57.7 % 

The color of this 21 year old Port Mourant rum is a deep dark amber with some ruby red hints, beautiful. The nose is a typical “old” woody demerara smell mingled with tannins and ripe mashed tropical and dark fruits.

The mouth is spicy and woody, strong, heavy and dry. It`s a real ass-kicker! it`s made in the famous double wooden pot still and it`s a small batch of 170 bottles. A heavy and powerful demerara with a medium long and woody finish.

It`s a bottle packed with power and strength!

Diamond 2005/2016 58.6%

The Diamond is of more or less the same color as the Post Morant, just very slightly lighter. The nose is mild and fruity, creamy and sweet with a hint of spice. It doesn`t have any much at all of the typical heavy woody demerara nose, just a little undertone.

The taste is very aromatic and rich, with wood and tropical fruits, spice, raisin, prunes and it´s very flavorful, more than what the nose hints at. It has a little sharpness to it and a little grassy (?) hint or something I cannot really define what it is but the rum is lovely! It also has a long spicy finish. It`s probably the most interesting of the three. Small batch of 473 bottles were made.

Enmore 2002/2016  at 56.8%

The color of this rum is light yellowish straw and it was made in the famous Enmore wooden coffey still. It has a mild nose with fine fruity notes, lovely citrus, apricot, and tropical fruits.

The taste is dry and almost astringent, light wood, hints of anise, a bit peppery and estery and very aromatic. Love it! It has a long peppery and spicy finish. 442 bottles were made of this expression.

Final thoughts –  It has been very enjoyable to try these out and I  like them all, they are different from each other, with their own peculiar characters and each of them are very good rums indeed. When it comes to additives and added sugar and such I don`t pick up anything and I believe these are just pure rums and pure rums is what I prefer when I drink it neat.

And for those that doesn`t know, if there is any sugar in rum it has been added after distillation by the producer because rum – like all other distilled alcohols, does NOT contain sugar after distillation.

If I would pick one as a favorite it would be the old pungent Port Morant closely followed by the very interesting Diamond. But I would love to have all three of them.The only problem is that these kind of rums are very expensive so my advice when it comes to small batch and cask strength rums is try before you buy.

I hope to see more rums like these! Fabio Rossi have done a great job bringing out these three lovely rum expressions!

Here´s my older posts about rums from Rum Nation:

Rum Caroni 1998

Anniversary Edition 12 year Old Rum, Barbados.

Rum Nation Jamaica Pot Still Limited Edition White Rum

Our Rum and Spirits 24 Year Old Guyana Enmore Demerara Rum

Deep from the barrel…


24 year old Demerara rum….

wood….spices….molasses….leather….oh my what flavors!

Here`s a 24 year old rum from Guyana by Our Rum and Spirits which is an independent German bottler that all of a sudden ended up in my hands! you know i love demerara rums very very much! couldn`t wait to take a sip of this….

I had never heard of Our Rum and Spirits until now, they are a German independent bottler since 9 years that had 2 rums in the beginning and now have 30 rums. He opened a restaurant in 2011, Gasthaus im Brühl in the town of Hildesheim where they offer rum and fruit brandy tastings.

After being asked if they had rums to sell they started to sell rum from Guyana since june last year. The first batch was Diamond 2003-2014 which now is sold out. It was 60 bottles of 62.5 % ABV demerara rum. Only 3 bottles remain in the restaurant.

And then in december 2014 a load of 100 bottles of rum from Barbados came (43%) which are 48 euros each plus a barrel of this 24 year old demerara rum (61.2 %) , 178 bottles at 110 euros each. The demerara rum is not colored or cold filtered.

Grab it while you can!

Our-Rum-and-Spirits-24-Year-Old-Guyana-Enmore-Demerara-Rum-cask mark

This rum was first aged in Britain and came to Germany in 2013.

The barrel is marked MEV which stands for Maine Rum Enmore Versailles which tells us that still the rum was produced in was the Versailles still which is a pot still – it once belonged to the Enmore Distillery.

The Versailles still was first moved to the Enmore Distillery, and then was further moved to the Uitvlugt Distillery in 1993 and later again in the beginning of 2000 when Uitvlugt was closed to the Diamond Distillery, where the still is operating today.

The history of the Guyana sugar estates and their stills is a bit complicated….especially since a lot of information is incomplete or lacking, nevertheless…because of that there´s an air of mystique surrounding the demerara rums and it will most likely continue to stay that way.

But in short, during the hey day of sugar production in Guyana there were something in between 200-380 rum distilleries, that was in the 17th century when almost every sugar estate had their own distillery and then they were slowly declining over time into the mid 18th century and until the turn of the century when only 64 were left.

Then in the 70s only 3 remained, and that was Diamond, Enmore and Uitvlugt out of which Diamond Liquors (Diamond Distillery) and Guyana Distillers (Uitvlugt Distillery) were merged into Demerara Distillers Limited, the DDL which today is the only operating distillery left in Guyana and are mostly known for the El Dorado rums but also sell rums in bulk to private bottlers, like Our Rum and Spirits and the 24 year old demerara rum which i`m reviewing now.

Our Rum and Spirits 24 Year Old Guyana Enmore Demerara Rum 2

Now on to the review!

In the nose: it`s a deep barrel nose with wood, tropical fruits, leather, apricot, molasses, burnt sugar, hints of vanilla….

In the mouth: Oh wow….so many flavors! the wood flavor is deep without being so much wood that it totally overpowers everything else which sometimes can happen with very old rums, but deep! and it`s bordering the line. It tastes like “an old pirate ship”! hints of leather, dark molasses, apricot, raisin and plums, tropical fruits, orange peel, it´s thick and rich – it´s a woody flavor explosion….but to me there is something very satisfying with these deep rich flavors of very old rums.

Seeing to that there´s very few bottles of it i`d advise you get one if you can, it`s a good rum and for a demerara rum lover, you need this. Their online shop will be open in about 2 weeks from now, keep an eye open! (website in the making)

Not gonna make a cocktail with my precious sample! but i bet it would make a killer Mai Tai! maybe when i get my big bottle…


High Proof rums from Guyana, Jamaica and Barbados by Swedish Fire Water


This fall came with four new rums in the “Rum Swedes” series from the Swedish independent bottler Swedish Firewater ( with full proof single cask rums from Jamaica, Guyana and Barbados. I wrote a review of their Caroni 1997 Single Barrel Rum earlier this year.

From Guyana i have two samples, one from 2002 and one 2003 and then Barbados 2000 and Jamaica 2000.


From Diamond distillery and aged 9 years, (60.9%/121.5 proof) it´s a heavy rum with hints of smoke. The color is dark mahogany.

Nose – Oh lovely demerara….it´s smoky, heavy, woody, dried tropical fruit, leather, banana peel, burnt molasses. A kick of strong alcohol if you come too close with the nose but a bit away from the glass a whole orchestra of flavors hits you.

Mouth – I added some ice to the glass and it opened up the rum a bit and made it easier to drink. It`s typical dark demerara flavors, same as the nose and slightly smoky. The mouth feel is a bit viscous and slightly oily, just as it should be with this kind of heavy rum. Neat it´s all these flavors concentrated and the aftertaste stays with you for quite some time. It`s lovely!


Distilled at the Port Morant Double Pot Still (61%/122 proof) the color is golden. It`s a more elegant and fruitier rum than the first one.

Nose – it has a lovely nose of both dried and ripe tropical fruits, banana, vanilla, mango, sugarcane.

Mouth – a bit of wood, same tropical fruits as in the nose, sugarcane but not very sweet though, just fine. Neat you feel the wood more and then the fruits step in. A great rum!


This rum is from Hampden Distillery which is famous for their high ester rums which are the result of very long fermentation of the molasses.They are doing their rums in an old fashioned way producing very distinctive but expensive rums.

The Hampden distillery dates back to 1743 and uses three copper pot stills. The distillery was closed in 2003 and re-opened with new owners sometimes around 2009. So this rum is from before the closure which makes it even more valuable. This rum is (58.4%/116.8 proof)


Very “creamy”, fruity, ripe tropical fruit, banana, sugarcane, very pleasant nose!


So tasty! tropical fruit again, banana, banana peel, overripe mango, brown sugar..some wood, burnt molasses. A rich rum with an elegant aftertaste that lingers in the mouth for a while.


And the last one, from the island of Barbados where they say rum was first made in the Caribbean. This rum is distilled by the West India Rum Distillers which are located at Brighton, Black Rock in the southern parish of St. Michael on the island of Barbados.

The distillery dates back to 1893 and was established by two German brothers (the Stades brothers) who wanted to produce rum to be shipped to Germany. It returned into the hands of Barbados again in 1903. They are using two old pot stills and four column continuous stills. The famous Cockspur rum is distilled there.


The nose is a little fruity and sugary with something more, maybe toffee?


Fruity, a little wood, toffee, pralin, sugarcane, hint of chocolate. It`s not a heavy rum but rather elegant. Neat it has some more punch of course, after all it´s 116.8 proof.

Rum Swedes tasting bottles


They are all very good rums, i`d say the Guyana 2003 and Jamaica 2000 are my favorites of the four. They fetch the same high price as the privately bottled Caroni and Demerara rums in Italy and is about 120 euros a bottle and can as far as i know only be purchased in Sweden. There´s only 215 bottles of the Barbados 2000, 245 bottles of Guyana 2000, 185 bottles of Jamaica 2000 and 230 bottles of Guyana 2003.

The one cocktail i feel really eager to try with these excellent rums is a Mai Tai…it´s the idea of trying a combo of the 2003 Guyana and the 2000 Jamaica that intrigues me…

MAI TAI  (Guyana and Jamaica)


1 oz Guyana 2003 and Jamaica 2000 combo (0.5 oz of each)

1 oz Appleton Extra

0.5 oz Ferrand Dry Curacao

0.25 oz orgeat

0.25 oz sugarcane syrup

1 oz fresh lime

half spent lime shell in the shaker

Shake with plenty of crushed ice and pour into a double old fashioned. Top up with more crushed ice if needed. Garnish with a mint sprig.

I think the mint is an important part of the Mai Tai, it adds that fragrance and you should spank it before adding it to the glass and then add a short straw placed near the mint.

The spent lime shell adds some of that lovely lime oil to the drink.

These two rums made an excellent Mai Tai, the drink was strong, flavorful and refreshing. They paired very well with Appleton Extra but if they had been of lower strength, say 55 % i would have used one oz of each.

Either way you can`t go wrong with these good rums.

Aku Aku Drinks

After drinking all those lapu lapu drinks i wrote about in my previous post i`m now gonna make drinks that has the word aku or aku aku in the name and there`s no other reason for doing that other than tiki drink research..and because i like rum drinks.

In my previous post about lapu lapu drinks there was the Aku Aku Lapu and that one is a lapu style drink with the word aku in the name – which made me feel it`s maybe an aku aku drink but lapu lapu style…if that makes any sense…but if not, just enjoy a good rum drink!

What a lapu lapu drink is – go read here – but what is aku aku?

Well it`s many things – for one there was the Aku Aku restaurant in Las Vegas in cirka 1960 and it says in Intoxica that the Aku Aku once fronted the Stardust hotel along with two massive moais or Easter Island (Rapa Nui) statues. 

The restaurant took it`s name from Thor Heyerdahl`s book Aku Aku – which was the book title of his bestseller – Aku-Aku, the Secret of Easter Island – a 1958 book that described his research on the many giant stone statues or moai found on Easter Island and the culture that created them.

Thor Heyerdahl also wrote the world famous “Kon-Tiki”  – which is the record of a journey of 4,300 nautical miles across the Pacific Ocean by raft. Thor Heyerdahl suspected that the South Sea Islands had been settled by an ancient race from thousands of miles to the east, led by a mythical hero, Kon-Tiki. He decided to prove his theory by duplicating the legendary voyage.

And he also wrote the very interesting book “Fatu Hiva” or “Green Was the Earth on the Seventh Day”.

Fatu Hiva was written In the late 1930s, Thor Heyerdahl ( 22 year) left his home in Norway and set off with his new wife for paradise. Fulfilling a long-held ambition to return to nature, the couple sought, and to a degree found, a natural and unspoiled world on the remote island of Fatu-Hiva in the South Pacific.

Yes Thor Heyerdah was quite the adventurer…

But back to Aku Aku:

His theory on how those giant moais on the Easter islands were moved is what gave name to the word aku aku.

Aku Aku – To move a tall, flat bottomed object (such as a bookshelf) by swiveling it alternatively on its corners in a “walking” fashion. [After the book by Thor Heyerdahl theorising the statues of Easter Island were moved in this fashion.] source: Aku Aku also has another meaning to the islanders: a spiritual guide.

There`s also a tiki bar in Norway called Aku Aku, check it out!

And in the tiki drink world there`s of course drinks named after aku aku and that´s what i´m gonna deal with now, the drinks!

First drink is the Aku Gold Cup (Sippin`Safari) and it was served in a glass with a ice mold at the Aku Aku restaurant. There`s a picure of the menu and it says it was a mixure of Mexican limes, Cuban syrup, Jamaican rum, Puerto Rican rhum and dashes of almond and herbsaint.

Quite different from the recipe which makes me wonder if the drink was changed at some point? Lime is replaced with lemon, almond for falernum, Cuban syrup for powder sugar and herbsaint omitted.

So i went and asked the Bum about it and he said the menu photo was from the original 1950s menu, while the recipe was a later, modified version of the drink (Tiki places changed recipes regularly over the years, usually so they could make the drinks more cheaply or more quickly, which was probably the case here).

I`m using the later recipe here.

Aku Aku Gold Cup

0.75 oz fresh lemon juice

1 tsp powdered sugar

0.5 oz falernum

0.5 oz Myer`s dark rum

1.5 oz light Puerto Rican rum

Dissolve powder sugar in lemon juice and shake with the rest of ingredients and strain into a saucer with a “spanish comb” ice shell.

To make it simpler i used simple syrup instead (0.5 oz) and took down the lemon juice to 0.5 oz to suit my taste. And i really liked the drink, i found it very refreshing.

But making an ice shell is a lot of work…and unless you wanna do it, i think since this drink has the words “Aku Aku” in the name it`s perfectly fit to be served in a moai mug.

The moai mug uses the power of silence and has an air of mystique – the expression of the face of the moai makes you wonder what thoughts and powers are inside….

OK, its just a mug but still…at least the drink served has the power of making you drunk! So therefore, enjoy all booze in moderation, especially certain strong tiki drinks – because tiki drinks are seductive…

But if you wanna make the ice shell here`s how:

Place finely crushed ice in a large and wide glass, spread the ice along the bottom and sides of the glass gently tapped it pushing the ice up, and then finally pushed the whole ice shell up a bit on one side of the glass and then into the freezer to stay there for at least 1 hour.

The key to a nice ice shell is shaved ice and since i don`t have any ice shaver i´ll just have to do with the clumsier shell you get from an ice crusher. But if you look in the Bum`s books you`ll see how they are supposed to look.

The next drink is a very tasty twist of the Astro Aku Aku from Grog Log. It came to be one day when i didn´t have the papaya and apricot nectars the recipe calls for – so i used mango and guava juices instead and that was right on, oh so tasty… I also added a spoon of creamed coconut but it´s equally tasty without. And i switched the gold Puerto Rican rum for dark Jamaican.

Silent Aku

1.5 oz fresh lime juice

1 oz mango juice

0.5 oz guava juice

0.75 oz sugarcane syrup

0.5 oz falernum

1 tblsp creamed coconut

Dash Angostura bitters

1 oz 151 demerara rum

1.5 oz dark jamaican rum

Blend everything with half cup of crushed ice aqnd pour into a Moai mug (or other vessel or tiki mug) filled with cracked ice. If i`ve had a moai mug i would have used it for this drink, it would´ve been a perfect fit but since i have none (yet) i took one of my coconuts.

This twist of the already tasty Astro Aku Aku is so tasty i made it several times already both with and without the creamed coconut and switching out the rums. I found for example that it tastes very good with Tiki Lover´s dark rum. I´m out of Coruba unf but i can imagine it would be great in this drink.

I wish i had some left of the Caroni but alas…

SWIZZLES part 4 – Swordfighter Swizzle

So what do you do on a hot evening when you´re thirsty? well, if you don´t know what to mix you start digging around in either your cocktail books or on the web.

So digging around trying to find something cool to mix up on a hot evening like this i stumbled over the Swordfighter Swizzle, made by Paul Clarke and Jeff  Berry back in 2007. The drink is a wonder of yumminess per excellence and well worth digging up again i think.

This drink evolved from another drink that was created for a spirited dinner at Tales of the Cocktail and was later on when the Tales was finished changed a bit with some expert help from the Bum and renamed by Paul and used for that months Mixology Monday. On the blog you can also read how the drink got its name. The result is mouth watering and here is the recipe:


In a tall, 10-ounce glass, lightly muddle 6-8 fresh mint leaves, swabbing the sides of the glass with the oil.


1 ounce Cruzan Light rum
1 ounce Demerara rum
1 ounce fresh lime juice
1/4 ounce rich demerara syrup (2 parts demerara sugar dissolved in 1 part water)
1/2 ounce Rhum Clement Creole Shrubb
1/4 teaspoon Herbsaint

Fill glass with crushed ice; swizzle with bar spoon until sides of glass are coated in frost. Pack glass with more crushed ice. Then add several dashes of this:

2-3 dashes Peychaud’s bitters
1-2 dashes Angostura bitters

Smack a mint sprig to release the fragrance, and put in the glass along with a slice of fresh peach skewered on a cocktail sword. Insert a short straw near the mint.

Well i didn´t have i used only mint but i think the dashes of angostura and peychaud´s does very well for both flavor and garnish.

It IS as good as it looks like…believe me. Go try it!


Yes folks, the Lemon Hart rum including the 151 will be sold in Europe by Distillerie Kammer-Kirsch who are the exclusive distributor for Lemon Hart in Germany and Austria who will start with the reintroduction of the product latest beginning of August.

That was some great news me thinks!

Lemon Hart 151 (75.5% vol.) and Lemon Hart Original (40% vol.) are the authentic blends of select Demerara rums, distilled, aged and blended on the East Bank of the age-old, world famous colony of Demerara in Guyana.

As many of us know there were in excess of 200 small distilleries operating in Guyana in the 17th and 18th centuries which eventually were closed down and today, there remains just one distillery (DDL) situated at the historical Plantation Diamond Estate. At this distillery, the time honored techniques, standards and methods of the age-old art of rum distillation, aging and blending are maintained even to this day.

Kammer-Kirsch are one of the preeminent importers of premium spirits in Germany today, representing international brands such as Tia Maria, Seagram’s Gin, Buffalo Trace Bourbon and Benriach Single Malt Scotch.

In the world of overproof rums, there is only one legend, one that is called for by name. distilled, aged and blended in Guyana, Lemon Hart 151 is a high proof (75.5% vol.) Demerara rum, best used in moderation as a float in tiki drinks and signature cocktails alike.

According to most tiki drinks aficionados including myself, there is no substitute to Lemon Hart 151. Last available in the German market in 2009, Lemon Hart 151 was at that time a favorite of mixologists and as a result, the leading dark rum for cocktails in bars and nightclubs in Germany.

Tasting notes: hints of burnt caramel, dried apricot and baked apples with that typical a bit smoky flavor of a true demerara rum.

So folks, we thought it was going to be gone but luckily for us imbibers instead it´s now sold in the US and soon also in Europe – the legend lives on.

I´ll happily drink to that!